YOUR SOLIN GENERATED RECIPE
Raspberry Yogurt Chia Seed Pudding
Chilled Greek yogurt and chia seeds whisked into a thick pudding, layered with smashed tart raspberries for a vibrant and velvety breakfast jar.
INGREDIENTS
200 g Non-fat Greek yogurt
2 tbsp Chia seeds
0.25 cup Unsweetened almond milk
0.5 cup Fresh raspberries
0.5 tsp Vanilla extract
1 pinch Sea salt
PREPARATION
In a medium mixing bowl, whisk together the non-fat Greek yogurt, almond milk, and vanilla extract until the mixture is completely smooth and creamy.
Gently fold in the chia seeds and a pinch of sea salt, stirring thoroughly to ensure the seeds are evenly distributed to prevent clumping.
In a separate small bowl, use a fork to lightly mash the fresh raspberries until they are jammy but still have some small chunks of fruit.
Spoon half of the yogurt and chia mixture into a glass jar or airtight container, followed by a layer of the smashed raspberries.
Top with the remaining yogurt mixture and seal the jar tightly with a lid.
Place the jar in the refrigerator for at least 4 hours, or preferably overnight, to allow the chia seeds to fully hydrate and thicken into a pudding consistency.